Italian🍜 Noodles & pasta

Tagliatelle al Ragù di Coniglio

Name: Tagliatelle al Ragù di Coniglio
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 500 g Tagliatelle all'uovo (egg tagliatelle); 700 g Rabbit meat (boneless); 1 Onion; 1 Carrot; 1 costa Celery; 120 g White wine; 30 g Tomato paste (concentrato); 2 Garlic; 1 Sage; 2 Bay leaf; 1 Rosemary; 1 tsp Juniper berries; to taste Beef broth; to taste Parmigiano Reggiano; to taste Extra virgin olive oil; to taste Salt; to taste Black pepper

⏱ 90 min

An elegant and refined Italian pasta dish featuring delicate rabbit ragù slowly cooked with aromatic vegetables and herbs. The rabbit is gently braised in white wine and broth rather than a traditional red sauce, allowing its subtle, fine flavour to shine through. Tomato paste adds only colour and roundness, while the gentle braise preserves the meat's delicate structure and creates a sophisticated, deeply flavoured sauce.

Adapted from a video by Casa Pappagallo

Tagliatelle al Ragù di Coniglio 🍝 Ricetta Tradizionale Rustica e Irresistibile

Watch on YouTube

Ingredients

Tagliatelle all'uovo (egg tagliatelle)500 g
Rabbit meat (boneless)700 g
Onion1
Carrot1
Celery1 stalk1 costa
White wine120 g
Tomato paste (concentrato)30 g
Garliccloves2
Sagesmall bunch

Steps

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1
Prepare the vegetable base. Finely chop the onion, carrot, celery, and garlic with a knife into a fine mince (battuto).
2
Heat olive oil in a pot and add the finely chopped vegetables. Sauté gently until softened and lightly golden.
3
Cut boneless rabbit meat into small pieces and add to the vegetables. Sauté thoroughly until all liquid has evaporated and the meat is well coloured, which is indicated by the sizzling sound.
4
Add the rosemary, sage, and bay leaves to build the aromatic base.
5
Deglaze the pot with white wine, allowing it to reduce gently and release all the caramelised flavour from the bottom.
6
Add juniper berries and broth, then stir in the tomato paste until well incorporated. Use only a small amount of tomato paste to add colour and roundness without dominating the dish.
7
Season lightly with salt and black pepper, being conservative as seasoning can be adjusted later.
8
Simmer gently over low heat for about one hour. When the sauce becomes too dry, add small amounts of broth to maintain proper consistency and ensure even cooking.
9
Transfer the finished rabbit ragù to a slightly higher-sided pan to make it easier to toss the pasta.
10
Bring a large pot of salted water to the boil and cook the egg tagliatelle. Since dried pasta is being used, it requires a few extra minutes compared to fresh pasta.
11
As the pasta nears doneness, taste the rabbit sauce to verify the seasoning is correct.
12
Drain the pasta slightly al dente, reserving some cooking water. Remove any visible rosemary sprigs and bay leaves that might be unpleasant to encounter while eating.
13
Add the pasta to the rabbit sauce and toss vigorously over medium-high heat, allowing it to absorb the sauce thoroughly. Add reserved pasta water as needed to achieve the desired consistency.
14
Transfer the finished pasta to a serving dish or plate. Ensure the pasta is well coated and presents an appetizing, glossy appearance.
15
Top with freshly grated Parmigiano Reggiano and serve immediately. Optional: add a grind of fresh black pepper if desired.

Tagliatelle al Ragù di Coniglio

Ingredients

Steps

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